Instructions
In a small glass that has a tight-fitting lid (a 1 pint canning jar works well), throw in everything except the syrup. Put the lid on the container and put it somewhere dark and cool. Let it hang out for a week. Open it. Stir. Look at how brown everything is now. The lavender looks like brown rice now. Cool. Put the lid back on and store for another week.

Place a fine-mesh strainer over a small bowl. Pour the lavender mixture into the strainer. Press the mixture with the back of a large metal spoon. Or use a spatula. You’re forcing out all of the bitter goodness from the mixture.

Discard the remnants of the lavender mixture.

Add the syrup to the bitters. Stir.

Pour the bitters into a tiny little bottle. One with a dropper helps. You can find nice, cobalt-blue 4oz bottles at Amazon.com.